Category Archives: Comfort Food

The Super Bowl this past weekend has inspired me to amp up future super bowl soirees. Whether you are going to a friends or throwing your own shindig, come prepared. Go for something a little different than your average chicken wings and chips ‘n’ dip. This cayenne-spiced popcorn shrimp recipe, provided by amazing catering company Canard Inc. will have everyone begging for seconds thirds, whether you’re making it for the super bowl or not.

CAYENNE-SPICED POPCORN SHRIMP

INGREDIENTS:

2 eggs, lightly beaten

2 tablespoons heavy cream

5 teaspoons Cayenne Spice, recipe follows

2 cups plain bread crumbs

1 pound small shrimp (100 count per pound), peeled

6 cups vegetable oil for frying

CREOLE SEASONING
INGREDIENTS:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

DIRECTIONS:

In a medium-sized, non-reactive bowl combine the eggs, heavy cream, and 2 teaspoons of the Cayenne Spice. Whisk well to combine. In a separate bowl, blend the bread crumbs with the remaining 3 teaspoons of the Spice mix.

Set a 1-gallon stockpot over medium-high heat, add the vegetable oil and preheat the oil to 360 degrees F.

To bread the shrimp, take about 1/3 or 1/4 of the shrimp and toss in the egg mixture. Let the shrimp sit in the marinade for up to 5 minutes. Remove and place in the bread crumb mixture. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess bread crumbs off into another clean bowl. Repeat the process 2 more times with the remaining shrimp and breading.

Place the breaded shrimp in the hot oil in batches and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Serve the shrimp hot.

Macarons are all the rage these days, famed pastry chefs are on trend with supplying macarons in their storefronts and now it’s time for you to whip up the tastiest and most innovative recipes for macarons around. Forget traditional chocolate or very-boring vanilla, you can head to plenty a pastry shop to score those. But here are some of our more unique recipes for you to try out and make your day unlike any other! Happy munching!

Delicious Magazine teaches us how to make vibrant Multi-Colored Macarons. Yea, they may be plain, but they gives tips on adding extracts into your mix to add some flavor with your color!

If, like me, you love mango and there just aren’t enough mango-flavored goodies to go around, you will love this next recipe. The Macaron Diaries explains how to make Mango Macarons with white chocolate and mango ganache filling. Mmm mm!

I bet you’ve never tried Sticky Toffee Pudding Macaron before, so now’s your chance. The Extraordinary Art of Cake shares a recipe from a book called Mad About Macaroons (aren’t we all?) to make these tasty delights.

And last but not least, the list cannot be complete without some bacon added into the mix. This recipe combines two of the human race’s favorite edibles, bacon and wine. Love with Food blog shares how to make delicious Bacon and Port Wine Macarons.

Nothing screams comfort food like homemade skin-on mashed potatoes! About a week or so ago due to the massive amount of potatoes I had (and still have in my kitchen) I decided to give it a whirl! Not only are these mashed potatoes delicious but they are easy & budget friendly!

Ingredients:

4-5 Russet Potatoes

4 tablespoons of butter

1/2 cup of milk or heavy cream

salt (as desired)

Instructions:

Wash potatoes then put them into a large pot and let boil for about 20 minutes (you should be able to stick a fork in them no problem).

Strain potatoes so that there is no water in the pot then add butter and milk or heavy cream.

Mash potatoes until they are a smooth consistency

Serve with your favorite dish and enjoy!

If you are looking for a healthy alternative I highly recommend you use milk rather than heavy cream. I only had milk at the time but I bought heavy cream last week so I have it for when I make them again since they tasted so great! I am huge mashed potato fan and was surprised how easy they were to make!

Last Friday I had the opportunity to go dine at the Brother Jimmy’s BBQ that just opened by Rutgers University in New Brunswick, NJ. I’ve been past some of the Brother Jimmy’s BBQ in the city but had yet to go while I was there. I was staying by my boyfriend Jason last weekend and figured since he doesn’t live too far from New Brunswick it would be the perfect opportunity to enjoy a great, post-birthday week night of food & drinks with to kick off the weekend and Brother Jimmy’s did not disappoint!

To start, I got the signature Carolina Cooler and Jason got a beer. The Carolina Cooler was great because it’s a mix of Skyy vodka, fresh lemonade, blue curacao, and muddled lemons. It wasn’t too sweet or sour so I enjoyed it. We also ordered some spinach & artichoke dip to start. I really loved how that it was heavy on the spinach, the flavors were right on point.

After fully digesting the menu, our waitress came around and we had decided on what entrees we’d order, our spinach and artichoke dip was almost gone. I decided to get the half rack of Northern Style Ribs with collard greens and Jason got the BJ’s Signature BBQ Burger with all the fixin’s and fries. The ribs are smoked then grilled with Brother Jimmy’s Original BBQ Sauce. The BJ’s Signature BBQ burger wasn’t just any burger, they actually have their Pat LaFrieda custom blend, which is really tasty. The burger is basted with their Chipotle BBQ sauce and topped with cheddar cheese & onion straws.

BJ’s Northern Style Ribs

BJ’s Signature BBQ Burger

I loved the Northern Style ribs, the flavor was perfect and had a little kick and Jason savored and devoured his entire burger. In fact, there is a little kick to all of the food at Brother Jimmy’s but I enjoyed it and so did Jason.

The Charleston A.P

I loved my first cocktail so much that I figured I might as well try another signature so I went with The Charleston A.P– Brother Jimmy’s boozy take on the classic, Arnold Palmer made with South Carolina sweet tea infused vodka and lemonade. Our waitress and some of the staff recommended it. I also looked around and the cocktails were flowing, the restaurant was crowded. As always, I had some leftover ribs to take back to with me, which were just as delicious the following day. I actually couldn’t wait to eat my leftovers!

Cheers!Sipping on my Charleston A.P!

Our trip to the new Brother Jimmy’s was definitely a success. It’s a great addition to the dining scene in New Brunswick and is a new Jersey foodie destination, especially to those who may get to NYC often. The food is top notch, staff is friendly and accommodating, and the drinks are creative and won’t break the bank! I’m definitely a fan of the Brother’s Jimmy’s BBQ now and plan on taking a trip back in New Brunswick or NYC soon!

If you haven’t read the post yet, here’s a link, I am joining other food bloggers today, in light of the destruction of Sandy I am sharing a comfort food recipe passed onto me by my mother in support of those impacted worse than I by Superstorm Sandy. It’s a perfect soup for a cool fall or winter night!

Photo courtesy of recipe.com (I will be taking my own next time I make it!)